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1
Preheat oven to 375F.
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2
Cut bottom crust and short ends off bread; discard.
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3
Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed).
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4
Place in very large bowl.
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5
Add oil, thyme, and garlic; toss.
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6
Spread cubes out on large rimmed baking sheet.
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7
Sprinkle with salt and pepper.
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8
Bake until golden and slightly crunchy, stirring occasionally, 20 minutes.
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9
Return to same very large bowl.
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10
Melt butter in large skillet over medium-high heat.
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11
Add next 3 ingredients.
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12
saute until soft, about 10 minutes.
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13
Add crawfish; saute 2 minutes.
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14
Transfer to medium bowl.
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15
saute bacon in same skillet over medium-high heat until crisp.
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16
Using slotted spoon, transfer bacon to bowl with vegetables.
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17
Pour off all but 1 tablespoon bacon fat from skillet.
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18
Add greens and 1 cup broth.
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19
Cover and simmer until greens are almost tender, about 5 minutes.
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20
Add greens and broth in skillet to vegetable mixture.
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21
Add parsley.
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22
DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead.
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23
Cover separately.
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24
Store bread at room temperature.
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25
Chill vegetable mixture.
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26
Preheat oven to 375F.
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27
Butter 13x9x2-inch glass baking dish.
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28
Stir vegetable mixture into bread.
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29
Add remaining 3/4 cup broth; toss.
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30
Transfer to prepared dish.
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31
Cover with buttered foil, buttered side down.
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32
Bake until heated through, 25 minutes.
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33
Uncover; bake until top starts to brown, 25 minutes longer.
